Quality Characteristics of Shiffon Cakes with Addition of Gac Fruit (Momordica cochinchinensis Spreng)

Abstract

Gac fruit contains many nutrients and bioactive compounds that are beneficial to
the body, especially the carotenoids. Using gac fruit as an ingredient in the production of
cakes would be a choice to increase nutritional value. However, using gac fruit can affect the
quality of the cake. The purpose of this research was to investigate the effect of ratio of pulp
and aril of gac fruit on the cake qualityThe cake adding pulp and aril gac fruit ratio (1:0,
1:1 and 0:1)were compared with control (without gac fruit). The result indicated that the
ratio of gac pulp and aril affected the specific volume and volume of the cake. The increase
in weight loss after baking of cake was also observed. The L* value was decreased while the
a* and b* values tended to be increased after adding gac fruit. A smaller bubble size with
more uniform appearance was observed in the cake with the gac pulp and aril ratio of 1:1
while that with the ratio of 1:0 and 0:1 exhibited a wide variation in bubble size distribution.
Texture profiles of cake with gac fruit were significantly different from the control sample
without gac fruit. Higher hardness, springiness and chewiness but lower cohesiveness was
observed when compared with the control sample. The overall liking scores for cake with
the gac pulp and aril ratio of 1:1 was the highest (P<0.05). The cake with the gac pulp and
aril ratio of 0:1 contained the highest lycopene content, followed by cake with the ratios of
1:1 and 1:0, respectively.